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The Classic Donna Hay Recipes You Need to Master

by
Lauren Powell

Donna Hay is renowned for her simple, fast, and fresh recipes that are as beautiful as they are practical. Having sold over six million cookbooks worldwide, Hay has been responsible for many memorable meals around the world over.

The bestselling cookbook author, food stylist, and editor-in-chief of donna hay magazine has just released her 26th book, Basics to Brilliance, which shows budding home chefs how to master classic recipes and take them to the next level.

Each basic recipe is followed by clever variations and simple flavour change-ups, so once you master one recipe, you can master many—genius! Her simple steak recipe can be transformed into the ultimate steak sandwich, and the ‘no-fail meringue’ can be tweaked to become the perfect pavlova. Scroll on for Donna Hay recipes you need to master.

cheat’s ricotta gnocchi dough

PHOTO:

Donna Hay

Makes 1 quantity

Ingredients

1½ cups (360g) fresh ricotta+

1 cup (80g) finely grated parmesan

1 cup (150g) plain (all-purpose) flour

3 eggs

1½ teaspoons sea salt flakes

Cracked black pepper

Method

1. Place the ricotta, parmesan, flour, eggs, salt and pepper in a large bowl. Mix until combined and a sticky dough forms.

Note:

+ For the best results, buy fresh full-cream ricotta. It’s available at delicatessens and the deli counter of supermarkets.

Tip: This dough should be a little sticky to work with. Keep some extra flour on-hand for dusting when it comes time to shape and slice the gnocchi in the recipes that follow.

­­simple spinach and ricotta gnocchi

PHOTO:

Donna Hay

Serves 4

Ingredients

1 teaspoon finely grated lemon rind

¼ cup (60ml) lemon juice

2 tablespoons extra virgin olive oil

Sea salt and cracked black pepper

300g baby spinach leaves

1 x quantity cheat’s ricotta gnocchi dough (see basic recipe)

Wild rocket (arugula) leaves and shaved parmesan, to serve

Method

1. Place the lemon rind, lemon juice, oil, salt and pepper in a medium bowl. Mix to combine and set aside.

2. Place the spinach in a large heatproof bowl, cover with boiling water and set aside for 1 minute. Drain, place in a clean tea towel, squeeze to remove the excess liquid and finely chop.

3. Add the spinach to the gnocchi dough and mix to combine. Lightly dust a clean surface with flour.

4. Divide the dough in half and roll each piece into a 3cm-wide log. Slice into 2cm-thick pieces and set aside on a lightly floured tray.

5. Cook the gnocchi, in 2 batches, in a large saucepan of salted boiling water for 2–3 minutes or until risen to the surface.

6. Remove with a slotted spoon and place on a serving plate. Top with the lemon oil, rocket and parmesan to serve.

1. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form.

2. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.

3. Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy+++.

4. Place the cornflour and vinegar in a small bowl and mix until smooth.

5. Add the cornflour mixture to the eggwhite mixture and whisk for 30 seconds or until well combined++++.

Notes :

+ Making meringue is a science. Be sure to measure your ingredients carefully, including the eggwhites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.

++ Be patient when gradually adding the sugar to the eggwhite. Each tablespoon of sugar should be dissolved before the next is added.

+++ Take care not to overwhisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.

++++ See the recipes that follow for how to bake this meringue mixture.

Tip: It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.

the perfect pavlova

PHOTO:

Donna Hay

Serves 8-10

Ingredients

1 x quantity no-fail meringue mixture (see basic recipe)

1½ cups (375ml) single (pouring) cream, whipped

raspberries, passionfruit pulp and sliced peaches, to serve

Method

1. Preheat oven to 150°C (300°F). Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+.

2. Spoon the meringue mixture into the circle to make a neat round. Reduce the oven temperature to 120°C (250°F) and bake for 1 hour. Allow to cool completely in the closed oven++.

3. Place the pavlova on a cake stand or plate and top with the whipped cream, raspberries, passionfruit and peach to serve.

Notes:

+ Turn the baking paper so it’s pencil-side down on the tray – no marks will transfer onto the meringue.

++ Allow the meringue to cool gradually in the oven with the door closed – preferably overnight.